Ingredients
1 large onion, chopped1 garlic clove, minced1-1/2 cups cubed peeled potatoes1-1/2 cups sliced carrots1 cup frozen cut green beans, thawed1 cup reduced-sodium chicken broth4-1/2 teaspoons all-purpose flour1 can (10-3/4 ounces) reduced-fat condensed cream of mushroom soup, undiluted2 cups cubed cooked turkey2 tablespoons minced fresh parsley1/2 teaspoon dried basil1/2 teaspoon dried thyme1/4 teaspoon pepperBISCUITS:1 cup all-purpose flour2 teaspoons baking powder1/2 teaspoon dried oregano2 tablespoons butter7 tablespoons 1% milk
Preparation
In a large saucepan coated with cooking spray, cook onion and garlic over medium heat until tender. Add the potatoes, carrots, beans and broth; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
Remove from the heat. Combine the flour and mushroom soup; stir into vegetable mixture. Add the turkey and seasonings. Transfer to a 2-qt. baking dish coated with cooking spray.
In a large bowl, combine the flour, baking powder and oregano. Cut in the butter until evenly distributed. Stir in milk. Drop batter in six mounds onto hot turkey mixture.
Bake, uncovered, at 400° for 20-25 minutes or until a toothpick inserted in center of biscuits comes out clean and biscuits are golden brown.
